Lamb Ratatouille Recipe
One-dish Meal Recipes

Ingredients

3 tbsp
1 tbsp
1
2
450 g 
1
2
1
2
150 ml
2 tbsp
2 tsp
1 tsp

olive oil
coriander seeds, crushed
medium red onion, peel and cut into eight wedges
garlic cloves, peeled and crushed
lean lamb fillet, cubed
green pepper, deseeded and diced
medium courgettes, thickly sliced
medium aubergine, diced
large cans of chopped tomatoes
dry red wine
tomato puree
caster sugar
dried mixed herbs
salt
ground black pepper
flat-leaved parleys springs to garnish

Method:

1. Heat 1 tbsp of the oil in a large saucepan and gently fry the crushed coriander seeds, onion, garlic and lamb for five minutes, stirring, until lamb is browned all over. Transfer the mixture to a plate and set aside.

2. Heat the remaining oil in the same saucepan and gently fry the pepper, courgette and aubergine for six to seven minutes, until the vegetables are beginning to soften. Return lamb mixture to pan and continue to cook, stirring, for a further three minutes. Add the tomatoes and dry red wine to the pan. Stir in the tomato puree, sugar and herbs, then season well. Bring to the boil, then cover and simmer for 40 minutes, or until lamb is tender. Garnish with parsley and serve with rice or bread.